Pesarattu (Green Gram Crepe)

A lacy, chlorophyll-green crepe with edges that crackle with every bite. The smell of toasted pulses mingles with the heat of green chili and the woody aroma of cumin.

• Prep time: 250 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 471
• Protein: 20 g
• Carbs: 63 g
• Fat: 16 g

Ingredients

• 300 g mung beans ( soaked )
• 50 g White rice ( soaked with the beans )
• 2 piece Hot chili pepper ( stemmed )
• 1 tsp Cumin seeds
• 1 tsp Gray sea salt
• 1 pinch asafoetida
• 1 tsp Ginger powder
• 1 piece Onion ( finely chopped )
• 1 piece Fresh cilantro ( chopped )
• 4 tbsp Peanut oil
• 15 g Fresh ginger ( peeled and chopped )

Instructions

1. Soaking the grains

   Wash the mung beans and rice in clear water. Soak them in a large volume of water for at least 4 hours. The grains should double in size and crush easily under a fingernail.

2. Grinding the batter

   Drain the grains. Blend them with chilies, cumin, salt, asafoetida, and ginger, adding a little water. The batter should be smooth and coat the spoon without being runny.

3. Pan cooking

   Heat a greased flat pan. Pour a ladle of batter in the center and spread it in a spiral motion outwards. Sprinkle with onions and coriander. When the edges loosen and turn golden, fold in half.

Chef's tips

• Wipe the pan with a damp cloth between each crepe to lower the temperature and spread the batter more easily.
• The batter should not ferment: blend and cook immediately to keep that vibrant green color.

Storage

The batter keeps for 48h in the fridge. Crepes must be eaten straight from the pan to maintain their crispness.